MILK CHOCOLATE CHIP/FLICKETTES® COOKIES
1 c. softened butter
1 c. sugar
1/2 c. brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1/2 tsp. salt
1 tsp. baking soda
6 oz. Flickettes® or milk chocolate chips
Cream together butter, sugars, eggs and vanilla. Combine flour, salt, baking soda. Blend flour
mixture into creamed mixture a little at a time. Blend well. Stir in chocolate chips. Drop large
teaspoon onto ungreased cookie sheet. Bake at 375 degrees for 8-12 minutes. For softer
cookies, add about 1/3 cup extra flour. Be sure and blend well. Slightly underbake. Edges will
be ever so slightly golden. It takes experimenting with your oven. Do only one cookie sheet at a
time. I usually quadruple recipe, bake all afternoon and freeze the cookies. They freeze very
well.
Mrs. Field’s Chocolate Chip Cookies INGREDIENTS: 2 c. softened butter 2 c. brown sugar 2 c. white sugar 4 eggs 2 tsp. vanilla 24 oz. chocolate chips 1/2 to 3/4 bag mini Flickettes® 4 c. flour 5 c. oatmeal 1 tsp. salt 2 tsp. baking powder 2 tsp. baking soda Opt. 1/2 to 3 c. raisins and walnuts DIRECTIONS: Measure flour, oatmeal, salt, baking powder, baking soda. Place small amounts at a time into food processor or blender. Turn to powder. Whip your butter and sugar. Add eggs and vanilla then dry ingredients. Form into balls place about 2 inches apart. Bake at 375 degrees for 6 to 7 minutes. Will not look done. Let cool on cookie sheet before removing. I suggest using 3 cookie sheets. Makes 9 dozen. Thank you to the Fans of Flickettes® for submitting these recipes. Mrs. Fields® is a registered trademark of Mrs. Field’s Gifts, Inc. Flicks® and Flickettes® are registered trademarks of Flicks Candy Co., www.FlicksCandy.com